Carb Smart Tahini Drizzled Chicken
with Broccoli Spinach Salad- Soy
- Sulphites
- Wheat
- Sesame
- Egg
- Mustard
This ain't no ordinary rice bowl! Chop, chop, chop is all you need to do for rice made from broccoli. Topped with juicy pan-seared chicken and tahini drizzle, you won't regret trying something new! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
227 g
Broccoli, florets
1.5 tsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Tahini
(Contains: Sesame)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
6 g
Garlic
113 g
Baby Spinach
1 tbsp
Sesame Seeds
(Contains: Sesame)
28 g
Sunflower Seeds
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop broccoli florets. (TIP: If you have a food processor, pulse florets 3-4 times until finely chopped). Peel, then mince or grate the garlic. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with sesame seeds. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken).
Heat a large non-stick pan over medium heat. When hot, add the sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.
While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chopped broccoli. Cook, stirring often until, broccoli is tender crisp, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
Whisk together mayo, tahini, soy sauce, 1/4 tsp sugar and 1 tbsp warm water (dbl all for 4 ppl) in a small bowl.
Slice the chicken. Whisk together vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add cooked broccoli and baby spinach, then toss to coat. Divide salad between plates. Top with baked chicken. Drizzle some of the tahini dressing over chicken. Sprinkle sunflower seeds over top. Serve remaining tahini dressing on the side, for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tahini sauce, calling it "to die for" and praising its nutty taste; some found it needed more seasoning.
- Ease of prep: Several noted it was easy to make, though a few felt it took longer than expected or was messy to prepare.
- Suggestions: Consider adding more sesame seeds to better coat the chicken; some recommend adding lemon juice to brighten the flavors.
- Leftovers: The broccoli and spinach salad held up well, with some enjoying it even more the next day.
- Portions: While many found it filling, some wished for larger portions or more sauce.
